EDIT:
I finally have a Pumpkin Pinterest Board!
What does chocolate + pumpkin equal?
Anyone?
Anyone?
One incredibly-delicious dessert, that’s what.
And it’s gluten-free!
No-Bake Chocolate Pumpkin Pie
Ingredients
- 15 oz pureed pumpkin (or 1 can)
- 1 tsp pure vanilla extract
- 1-2 tsp cocoa powder
- level 1/4 tsp salt
- 1 cup chocolate chips
- sweetener of choice, to taste
Instructions
Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until it is super-smooth. Pour into a pie crust and fridge until chilled. This pie gets firmer and firmer, the longer it sits. Perhaps you could try baking this, too. If anyone does, I’d love to hear how it works. I was too lazy (read: too greedy and hungry) to take the time to bake mine, so I was happy it worked as a no-bake pie!
Highly recommended: top with *Homemade Cool Whip*
What’s on your Thanksgiving menu?
I might make apple pie, or my Oatmeal Raisin Cookie Bars.
Or I might just make both. Then I won’t feel bad if all the addictive oatmeal-raisin bars happen to disappear before they get to the Thanksgiving table. I can’t resist those darn bars! (I might also make pecan pie… I really don’t know yet!)
Hello all! The filling of this is delicious, im beinging it to a friends for dinner tonight, but it really hasnt firmed up in the fridge. I def. plan to make it again, any suggestions of what i can do to help firm it up?
Did you use firm tofu? Mine has always been firm, so I’m not sure how to help unfortunately.
That looks really nice I would like to try it. But can it be done with something other than chocolate. I like both pumpkin and chocolate but am not sure about the combination of both
Can you please also provide the nitritional info for that 🙂
https://chocolatecoveredkatie.com/2013/11/04/healthy-pumpkin-pie-recipe/
Katie, I was wondering how long should I let it chill in the fridge for? minimum hours and maximum hour? Also, do you prefer a crunchy pie crust or soft crust?
We absolutely love this pie. I made it tonight for our church picnic tomorrow. I love it because I can make it without a crust and my gluten free friends can have it too. I also love how versatile it is. At thanksgiving I add 1/2 a tsp of pumpkin pie spice to it, and I add 1/2 tsp of peppermint extract and crushed candy canes on top. When I told my daughter that I was making it tonight her eyes got wide and she started licking her lips. I know what dessert she will choose tomorrow. Thank you for this super yummy and healthy dessert recipe!
Would this work without a pie crust, in a springform pan maybe?
You can always experiment! Be sure to report back if you do!
Oh my, Katie, This is wonderful! I’m eating Chocolate sweet potato pie for my dinner. Can’t beat that can you? just maybe for breakfast also.Thank you Katie for the Recipe. Matilda
I make this every Thanksgiving and anytime I want to give someone a thank you dessert. I’ve also found that the filling works great to with Annie’s bunnies or other graham crackers as a dip!
Served this with raspberry sauce. Fantastic!!! Thanks for the recipe! Making it again for family dinner!